Leek, spring onion, and egg vegetables with a special kind of mashed potatoes for 2 people

Ingredients for 2 servings:

• 4 medium-sized potatoes, peeled and diced
• 1 stalk(s) leek, halved and sliced
• 2 stalk(s) spring onion(s), halved and cut into rolls
• 1 m.-large onion(s), peeled, sliced ​​and then diced
• 3 medium-sized eggs, hard-boiled, peeled and diced
• 50 g processed cheese (nutty Maasdam 42%)
• Salt
• pepper
• nutmeg
• Fat, for the pan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Kapü made without milk and butter – but at least as delicious

Just cover the potatoes in a pot with water, add a vegetable stock cube and salt, then cook on the stovetop until tender. Heat a sufficient amount of fat in a pan with higher sides over medium heat, add the leek slices and diced onion, sauté all over, cover, and reduce the heat to the second lowest. After about 7 minutes, add the spring onions, stir, put the lid back on, and sauté for another 5 minutes at the same heat. Carefully mix in the finely chopped eggs, season to taste, cover, and turn off the heat. Collect the broth from the cooked potatoes in a container and set aside. Add 50g of processed cheese and a little potato broth to the still-hot potatoes and mash with a masher. Stir occasionally with a tablespoon to get a better idea of ​​the consistency. Keep adding a little of the potato broth (while mashing) until the desired consistency is reached. Arrange the puree on a plate, neatly arrange the leek and egg mixture next to it, and you’re ready to eat. This dish doesn’t really need any side dishes, but a baguette is always a good choice!